Orange, Celeriac and Fennel Salad

Celeriac, Fennel and Orange Salad

I’m a bit OCD when it comes to waste. Shifting from Melbourne and leaving behind a hi-tech fridge that kept produce super fresh was a shock to the system. I had to totally change my shopping habits. We’ve struggled with a barely adequate scratch and dent fridge, but I confess to discarding more wilted fresh produce in the past few months than ever before in my life. That hurts……

As the appliances in my new kitchen have been commissioned I’ve greedily taken possession. The half a celeriac left from last week’s remoulade was still languishing in the fridge, not the make-do fridge but a new hi-tech model just like the one I left behind. I dare say the celeriac wouldn’t have survived otherwise but it was high time it was put to use.

This salad grew from what was in my bright and shiny new fridge, fennel, new season’s navel oranges, olives from Mount Zero in Victoria and the remnants of a tub of sour cream.

We ate this salad for lunch with a cheese omelette. The olives and oranges were beautiful together, a punch of surprisingly harmonious flavour with the crunchy mild vegies.

I’ll be making this one again.

Celeriac, Fennel and Orange Salad

1/2 celeriac, peeled, approx 300g

Juice of 1/2 lemon

1 medium bulb of fennel

2 navel oranges

12 kalamata olives, pitted and quartered

2 tablespoons finely chopped parsley

dressing:

1/4 cup reserved fresh orange juice

1 heaped tablespoon sour cream

1 heaped tablespoon mayonnaise

sea salt and pepper to taste

Slice the celeriac thinly on a mandolin then cut into matchstick sized julienne. Toss the celeriac immediately in the lemon juice and set aside.

Halve the fennel bulb then shave on the mandolin into very thin slices. Add the fennel slices to the celeriac but do not toss.

Use a zesting tool to julienne the zest of one orange onto the vegetables.

Peel the oranges and cut the segments from the membranes. Add the orange segments to the salad bowl.

Squeeze the juice from the membranes into a small bowl to use in the dressing.Discard the membranes.

Whisk together the mayo, sour cream and orange juice until smooth. Season to taste.

Add the olives and parsley to the salad bowl then tip over the dressing.

Toss thoroughly, then allow to rest for 30 minutes at room temperature before serving.

Serves 4

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About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater.
I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience.
I hope you enjoy what I share
Sandra AKA ladyredspecs

Lovely flavour & texture combo. I’m now regretting donating the mandolin I found to the local op-shop – dangerously sharp for unco me…
Just before we moved we upgraded 2 small matching fridges – 1 in Sydney & 1 at TA for a 2 door Kelvinator… not European but continues to be gratifying… it fits a whole lasagne tray on a shelf with room to spare. The freezer functions as our local takeaway outlet;)
I use independent Sistema plastic storage tubs for fruit, as unless the G.O. can see it he won’t look for and eat it, isn’t inclined to rummage through the scary bin aka the crisper.

We chose to install 2x small fridges side by side so we have a 4 door fridge. It suits us perfectly and minimizes loss of cold when the door is open. Our freezer is our take away too. I’m working on filling the newly acquired space, I’ve missed having that. I used to think that appliances didn’t vary much, but I changed my opinion with the last reno we did, small features can mean a lot.

I’ve moved back into the kitchen, everything is operational, just a few rectifications to be completed. I’m loving it, feeling the passion for cooking returning. The orange/olive combo is a Spanish classic which I love too, it went well with the fennel and celeriac

We went with the German Liebherr, they also manufacture the Miele range. The vegie drawers have humidity control which seriously keeps vegies super fresh. It helps recoup some of the initial outlay for the fridge.